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Middle East Vegetable Tacos Recipe

Middle East Vegetable Tacos

Prep Time 10 min
Total Time 25 min
Servings 6

The vegetable mixture also taste great served over strands of spaghetti squash or pasta.


1 tablespoon olive or vegetable oil

1 medium eggplant (1 lb), peeled and cut into 1/2-inch cubes

1 medium red bell pepper, cut into 1/2-inch strips

1 medium onion, cut into 1/2-inch wedges

1 can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained

1/4 teaspoon salt

1 container (8 oz) refrigerated hummus

12 taco shells

Plain yogurt or sour cream, if desired


1. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.

2. Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.

3. Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.

Source: bettycrocker.com

1 comment:

  1. I like your vegetable tacos recipes. This Mexican recipe is delicious and tasteful. Thanks for sharing it.
    Tilly's Tacos


Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

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